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Crab Soup Recipe

Rich, creamy crab soup is a well-known specialty on the Eastern Shore of the Chesapeake Bay. Seasoned with Old Bay and white wine, it’s a 20-minute meal you’ll turn to again and again.

I love the ocean-growing up near it was a real gift and one day I hope to live nearby again (when the Army sees fit!) Back in college when I lived in Charleston, SC we would lay crab baskets out in the little waterways that dotted the town and gather up crab dinners for just the cost of some bait. Now that I’m land-locked I can appreciate that with the cost of crab meat at the grocery store! One of my very favorite meals to make with crab is this variation on traditional She Crab Soup.

This recipe is based on my grandmother’s recipe-she called it Chesapeake Bay Crab Soup originally.

What is the Difference in Chesapeake Bay Crab Soup and She Crab Soup?

She Crab soup was named so because the roe, or eggs, of the crab were a main ingredient. If you’re catching live crab to make it you may find some with eggs within but you can’t keep the female crabs if the roe is on the outside.

Obviously if you’re purchasing crab meat in stores you won’t be able to add the roe so this version is made without it-it’s delicious despite the lack of roe and oh so hearty and comforting! It also doesn’t have the sherry that is traditionally mixed into She Crab soup and instead uses dry white wine.

Ingredients to Make this Crab Soup Recipe

butter

diced onion

flour

half and half

milk

back fin crab meat

dry white wine

Worcestershire sauce

Old Bay seasoning

Salt

How to Make Crab Soup

In a large pot melt butter over medium-high heat. Add diced onion and sauté until the onions are translucent. Add flour and stir with a whisk, cooking one minute. Slowly add half and half and milk and bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally. Add crab meat, wine, Worcestershire and Old Bay. Season with salt to taste.

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